Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Sometimes a weeknight calls for a warm, hearty chicken recipe – and this Cajun Chicken Cassoulet is up for the challenge. A beautiful blend of Cajun flavors, juicy chicken thighs, and colorful vegetables, this cassoulet is a reader favorite.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Here's the Difference Between Asiago, Romano, and Parmesan Cheese